Hidey Ho Neighbors!
As that fluffy white stuff starts to make an appearance in the Last Frontier, the meals get heartier and the people get sleepier. The lack of vitamin D around here has some interesting consequences including but not limited to: hibernation, looking like a Cullen, drinking err maybe that's just me, game nights and copious amounts of comfort food.
I, like any good seasonally depressed sun lover, lack some serious motivation during this time of the year. I'm perfectly fine scrounging for food but my inner Martha Stewart won't have it. Enter, the crock pot. My crock pot and I are tighter than the spanx I tried to put on this morning. I can always count on this amazing apparatus to have my back and a warm delicious meal ready when the rumblies in my tumbly start knock, knock, knocking on my door.
I give you the amazing, the seriously easy and completely mouth watering:
Ingredients
- 4-5lb beef roast
- 1 1/2 c. beef broth
- 1/2 c. brown sugar
- 1/4 c. balsamic vinegar
- 1 Tbsp soy sauce
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 3 cloves garlic, pressed
- 1 lb baby carrots
- 2 lbs baby red potatoes, quartered
- Extra salt, pepper and garlic to season roast
Instructions
- Season your roast with salt, pepper and garlic.
- In a small bowl whisk together beef broth, brown sugar, balsamic vinegar, soy sauce, salt, red pepper flakes and garlic. -Taste it, anything going on something you're cooking, you should want to drink!
- Place beef roast in crock pot. Top with carrots and potatoes. Pour liquid mixture over the beef, carrots and potatoes.
- Cook on low for 6-8 hours.
Ingredients
- 4-5lb beef roast
- 1 1/2 c. beef broth
- 1/2 c. brown sugar
- 1/4 c. balsamic vinegar
- 1 Tbsp soy sauce
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 3 cloves garlic, pressed
- 1 lb baby carrots
- 2 lbs baby red potatoes, quartered
Instructions
- In a small bowl whisk together beef broth, brown sugar, balsamic vinegar, soy sauce, salt, red pepper flakes and garlic.
- Place beef roast in crock pot. Top with carrots and potatoes. Pour liquid mixture over the beef, carrots and potatoes.
- Cook on low for 6-8 hours.
Read more at http://www.julieseatsandtreats.com/2013/06/crock-pot-balsamic-roast/#6QDU1ZBgtedfMfcE.99
And because two nights of not cooking is always better than one, save the juice, add some swiss and a hoagie for french dip! Voila!
Another recipe from semi-homemade with Annalee
Until next time...
Annalee- I'm So going to make this!! It looks amazing!!! Thanks for sharing! Lori
ReplyDeleteI hope your family enjoys it! We thought it was awesome!
DeleteComing over from your guest post from Borrowed Heaven, isn't she the sweetest?!
ReplyDeleteThis looks delicious!!
I love meghan and if you guys are friends, we will get along great! xoxo
newest follower
Well thank you and welcome! I had a blast, just hope I didn't scare anyone :) Enjoy the roast, it is fabulous!!
DeleteI'll definitely be making this roast over the weekend. I just have to add the balsamic vinegar and soy sauce to my grocery list, since I have everything else in the pantry/freezer. Sunday's are always slow cooker day at my place and I have already used it this early winter for chili's and roast chicken.
ReplyDeleteIt is SO easy and delicious, don't forget swiss cheese and hoagies for French dips! I need a really good chili recipe, any ideas? :)
DeleteMy family and I LOVE this Chili recipe and it's healthy!! Don't have a pic for you though :( Looking forward to trying your pot roast! And since you like the 2nd day recipes...make some chili dogs with day 2 leftovers!
DeleteTURKEY CHILI
1 pound ground turkey
2 Tablespoons olive oil
1 Medium-size onion, peeled & chopped
1 Large Carrot, Grated
1 Medium-size red bell pepper
Salt to taste
¼ cup pure ground chile
2 teaspoons ground cumin
2 garlic cloves, minced
1 ¼ cups water
One 28-ounce can crushed tomatoes
¾ teaspoon dried oregano
1 ½ cups cooked pinto beans
¼ teaspoon sugar (optional)
I serve with Shredded Cheddar Cheese and my husband likes to add purple diced onions. My daughter likes hers with sour cream and hot sauce!
1. Heat the skillet over medium-high heat and add the ground turkey. Cook, stirring and breaking up the meat, until it is browned, 8 to 10 minutes; there should be no sign of pink. Remove from the heat and pour off any liquid or fat from the skillet. Set aside.
2. Heat the oil in the casserole or Dutch oven over medium heat and add the onion. Cook, stirring often, until just about tender, 3 to 5 minutes. Add the carrot, bell pepper, and about ¼ teaspoon salt and cook, stirring often, until the vegetables are tender and fragrant, about 5 minutes. Add the ground chile and cumin and cook, stirring, until mixture begins to stick to the pan, 2 to 3 minutes. Add the garlic, stir together for about 30 seconds, and add ¾ cup of water. Stir together for a minute or two, until the mixture is thick. Stir in the browned turkey, then the tomatoes, oregano, and remaining ½ cup water. Add salt to taste, about 1 ½ teaspoons. Bring to a simmer, reduce the heat, cover, and simmer for 45 minutes to an hour. Stir often, because the chili tends to stick to the bottom of the pot. Stir in the beans, taste, and adjust the seasonings. If chili tastes slightly bitter, stir in the sugar. If it is too hot, trying adding a little more salt, which will balance out the spiciness. Set aside until ready to serve.